Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
I thought Cane sugar was out on WFPB NO OIL, NO SUGAR? Thank you for explaining.
Hi Kathy, several of the medical and nutritional experts with whom we consult are okay with small amounts of sweetener on occasion. The overall calorie contribution (in a serving) from the added sugar in a day’s worth of eating is minimal, so we include it as an occasional treat. We have followed this model in our books and resources.
For further discussion on sweeteners, we recommend posting on Dr. John McDougall’s discussion board, which has credentialed moderators: https://drmcdougallforums.com/
With this recipe, you may wish to minimize or omit any added sweetener and follow the recipe as otherwise written 🙂